Levels Of Fructooligosaccharide Research Articles

Enzyme-assisted hydrolysis and microencapsulation for production of functional food with dietary fructooligosaccharides from Nam Dok Mai mango (Mangifera indica L.)

This research aimed to develop a mango juice microcapsule with high fructooligosaccharides (FOS) content using enzymatic hydrolysis with Novozym® 960 and Pectinex® Ultra SP-L. Enzymatic hydrolysis was done by varying factors which included enzyme concentration (0.1 and 0.2 mL Novozym® 960/100 mL sample and 0.5 and 1.0 mL Pectinex® Ultra SP-L/100 mL sample), incubation temperature (45–55 °C) and incubation time (60 and 120 min). Using 0.2 mL/100 mL sample of Novozym® 960 reduced sugar content by converting 80% of sucrose and increasing FOS levels by 20%. The optimal condition for spray drying increased-FOS mango juice microcapsules were established with 160 °C inlet temperature. Encapsulating agents were; resistant maltodextrin (RM), gum arabic (GA), and a combination of both at 1:1, 2:1, and 3:1 v/v ratios. Microcapsule powders exhibited a light greenish-yellow hue and optimal conditions involved a 3:1 ratio of RM and GA (GRM), which exhibited the highest phenolic compounds, flavonoid content, and antioxidant activity (p ≤ 0.05). Microcapsules stored in vacuum-sealed aluminum bags best maintained physicochemical and microbial quality over a 45-day period. Microencapsulated mango juice has potential to be used in the food industry, including its role in beverage production and as a component in functional foods.

Optimisation of Ready to Eat Paneer with Different Levels of Fructooligosaccharides, Sugar and Orange Juice Based on Sensory Characteristics

Optimisation of Ready to Eat Paneer with Different Levels of Fructooligosaccharides, Sugar and Orange Juice Based on Sensory Characteristics

Optimization of sorbitol, fructooligosaccharides and sugar levels in the syrup based on physicochemical properties and sensory acceptance of healthy, sweet egg yolk drop (a traditional egg-based dessert) using response surface methodology

ABSTRACT Sweet egg yolk drops are one of the traditional Thai desserts made by dropping egg yolk batter into a boiling syrup with high sugar concentration to form teardrop shapes. The objectives of this study were to optimize the ratio of sugar substitutes (sorbitol and fructooligosaccharides (FOS)) and reduce the amount of sugar in syrup for the development of sugar-reduced egg yolk desserts. Effects of three ratios of sorbitol to FOS (25:75, 50:50, and 75:25) and four percentages of sugar reduction (25, 50, 75, and 100%) on the physical, chemical and sensory properties of desserts were also investigated. Results indicated that increasing the ratio of sorbitol and decreasing the percentage of sugar in syrup led to desserts with decreased color a* and b* values, bulk density, hardness, cohesiveness, soluble fiber, and reducing-sugar content. The opposite effect was observed in desserts made with syrup, which had higher ratios of FOS and lower levels of sugar. The optimum formulation of desserts based on response surface methodology (RSM) contained a ratio of 25:75–30:70 of sorbitol to FOS and 60–65% reduction of sugar in syrup. The comparison of the predicted values from the model of the optimized dessert with experimental values showed that the model was well-fitted. Moreover, the optimized dessert had higher sensory acceptability when compared to the full-sugar sweet egg yolk drops. Therefore, the results indicate that sorbitol and FOS could be used as sugar substitutes in syrup to produce a healthier and lower calorie egg-based dessert.

Fructooligosaccharide and Bacillus subtilis synbiotic combination promoted disease resistance, but not growth performance, is additive in fish

Species diversification from major to minor carps for their sturdiness and initial higher growth, and also a quest for antibiotic-free aqua farming in the subcontinent, mandates search for and evaluation of alternatives. An experiment was performed to investigate the potential of fructooligosaccharide (FOS) and Bacillus subtilis (BS) (alone or as synbiotics) in promoting growth and immunity against infections in Labeo fimbriatus fingerlings. Six iso-nitrogenous and iso-lipidic diets containing combinations of two levels of FOS (0% and 0.5%) and three levels of BS (0, 104, 106 CFU/g feed) were fed to fish for 60 days. At the end of the feeding trial, twenty-four fish from each group were injected intra-peritoneally with pathogenic strain of Aeromonas hydrophila O:18 to test the immunoprotective efficacy of the supplements against bacterial infection. BS, but not FOS, significantly improved (P < 0.05) growth and feed utilisation attributes like percentage weight gain (PWG), specific growth rate (SGR) and feed conversion ratio (FCR). There were interactive effects of FOS and BS on PWG, SGR and FCR; however, the effects were not additive in nature. These beneficial effects of BS, alone or in combination with FOS, were corroborated by increased protease activity, microvilli density and diameter and number of goblet cells. Overall beneficial effects of FOS and BS included improved erythrocyte (RBC), hemoglobin (Hb), total protein and globulin levels. Total leucocyte (WBC) count and immunological parameters like respiratory burst activity of leucocytes (NBT reduction), lysozyme activity, albumin: globulin ratio and post-challenge survival were significantly improved by both FOS and BS, and their dietary combination yielded the highest improvement in these parameters. Synergistic effects of FOS and BS as dietary supplements indicate that a combination of 106 CFU/g BS and 0.5% FOS is optimal to improve growth, feed utilisation, immune functions, and disease resistance in L. fimbriatus fingerlings.

Previous gut microbiota has an effect on postprandial insulin response after intervention with yacon syrup as a source of fructooligosaccharides: a randomized, crossover, double-blind clinical trial

The use of prebiotics has an effect on postprandial glucose and insulin concentrations; however, the interaction between the previous profile of the intestinal microbiota and the effect of supplementation with prebiotics is not clear. Our objective was to evaluate the effect of previous intestinal microbiota profile on the postprandial insulin response to yacon syrup, used as a source of fructooligosaccharides (FOSs), in young women. The product presents high levels of FOS. In this double-blind, crossover, randomized clinical trial, 40 adult women were allocated to receive a breakfast containing 40 g of yacon syrup (14 g FOS, intervention A) or a breakfast containing 40 g of placebo (intervention B). On each intervention day, after 12 h of fasting, an aliquot of blood was collected for insulin analysis at 0, 15, 30, 45, 60, 90, and 120 min. The fecal sample was collected before the beginning of the interventions, and the DNA was extracted and quantified, with subsequent amplification of the 16S region, next-generation sequencing, and analysis of sequencing data. The glucose and insulin concentrations were reduced after ingestion of yacon syrup compared with placebo, specifically at the 30 min to insulin. After the receiver operating characteristic analysis, six volunteers who did not respond to the yacon consumption intervention were identified. The abundance of the phylum Actinobacteria (P=0.021) and the order Bifidobacteriales (P=0.013) were positively associated with better insulin response. Other main phyla were not associated with intervention response. The previous profile of the intestinal microbiota has an effect on the postprandial insulin response to FOSs, mainly in the phylum Actinobacteria and Bifidobacteriales order.

Fructooligosaccharide Supplementation Boosts Growth Performance, Antioxidant Status, and Cecal Microbiota Differently in Two Rabbit Breeds.

Simple SummaryRapidly rising incomes are dependent on animal protein production and the worldwide demand for livestock. It is expected that moving towards more intensive production systems to sustain this increased demand will depend on growth promoters. Some growth promoters, such as prebiotics, might be considered alternative non-antibiotic feed supplementation as they enhance performance without any side effects on the consumer’s health. The present study inspected the influence of supplementation of β-fructan® (a commercial fructooligosaccharide; FOS) in the drinking water of growing rabbits on growth performance, carcass traits, hematological and biochemical indices, antioxidant status, and cecal microbiota of the NZW- and APRI-line rabbits (Animal Production Research Institute Line). FOS supplementation in rabbits enhanced growth carcass characteristics, significantly improving hematological parameters and antioxidant status, and minimized pathogenic Escherichia coli bacteria (from 3.45 in control groups to 2.89 and 2.24 (Log10 CFU g−1) in 0.5 mL and 1 mL FOS-treated rabbits, respectively.The present study examined the effects of fructooligosaccharide (FOS) supplementation in drinking water on the growth performance, carcass characteristics, hematological and biochemical parameters, antioxidant status, and cecal microbiota of New Zealand White (NZW) and APRI rabbits. A total of 180 male NZW and APRI rabbits (aged five weeks; average live body weight 700 ± 39 g) were divided into six groups (30 rabbits/group; 5 replicates/group) in a two × three factorial arrangement. Rabbits of each breed were randomly assigned to one of three treatments of FOS (control; 0.00, FOS-0.5, and FOS-1.0). Results showed that rabbits’ final body weight, FBWG, and carcass traits were considerably enhanced compared to those in the control group. The interaction effect of the supplement with the rabbit breed increased the growth, carcass traits, and hematobiochemical and antioxidant parameters with increasing FOS levels. In the cecum of both rabbit breeds, the total bacterial count and Escherichia coli population were considerably low, with a substantial increase in the number of Lactobacilli supplemented by FOS. In conclusion, FOS supplementation enhanced growth and carcass traits by improving the hematobiochemical parameters and antioxidant status and reducing cecal pathogenic bacteria in both breeds.

Effect of Fructooligosaccharides on Retrogradation of Instant Rice

AbstractStarch retrogradation is a major problem during the storage of instant rice, and inhibiting starch retrogradation is of great significance to improve the shelf‐life of instant rice. Texture profile analysis, differential scanning calorimetry, X‐ray diffraction, low‐field nuclear magnetic resonance, Fourier transform infrared spectroscopy, and laser scanning confocal microscopy are used to study the retrogradation of instant rice pretreated with different levels of fructooligosaccharides. Following low‐level fructooligosaccharide treatment, the hardness of instant rice is significantly reduced, which effectively restricts the mobility of water molecules in instant rice and reduces the relative crystallinity and retrogradation enthalpy of starch in instant rice. Therefore, low‐level fructooligosaccharides have great potential to delay retrogradation of rice products and improve their storage quality.

Fructooligosaccharides Stability during the Processing and the Shelf Life of an Aseptically Packed Commercial Pineapple Nectar

The purpose of this research is to evaluate the stability of the added fructooligosaccharides during the processing and the shelf life of an aseptically packed commercial pineapple nectar. With this objective, a pineapple nectar was produced in a fruit juices factory, being enriched in fructooligosaccharides (0.6%). The pineapple nectar was sterilized by heat and aseptically packed. The storage of the pineapple nectar was at room temperature. A sample of six bottles of nectar was taken before nectar processing and once packed, at time intervals during the one- year storage, also was taken a sample of six packs of nectar. The following analyses were carried-out: soluble solids, pH, turbidity, colour, content in fructooligosaccharides, sucrose, glucose and fructose, and microbiology. The results indicate that soluble solids, pH, turbidity and colour parameters keep constant during the processing and the storage. The microbiology of the packed nectar indicates the effectiveness of the thermal treatment. Fructooligosaccharides and sucrose are stable during the high temperature-short time thermal treatment and during the aseptic packaging, while they are instable during the storage. After one year, the concentration of fructooligosaccharides and sucrose was the 14% and 30% of the initial, respectively. Considering the instability of the fructooligosaccharides in acid medium, fruit beverages producers must adjust the initial content in order to keep some levels of fructooligosaccharides during the shelf life, even at its end. This result also suggests that fructooligosaccharides could be more adequate to enrich solid food than liquid food, if the shelf life is long.

Effect of dietary prebiotic fructooligosaccharide on histology, digestive enzyme activity, biochemical and immunological parameters of Asian seabass (Lates calcarifer) juveniles

A feeding experiment was conducted to investigate the effect of dietary prebiotic, fructooligosaccharide (FOS) on histology, digestive enzyme activity, biochemical and immunological parameters of Asian seabass (Lates calcarifer) juveniles with an average initial body weight of 11.6±0.05 g. Experimental diets containing 0 (control), 0.25, 0.5, 0.75 and 1% FOS were prepared and the feeding experiment was conducted for a period of 45 days. Analysis of biochemical parameters in the serum of post-fed animals revealed that glucose, urea, cholesterol, triglyceride, albumin, albumin globulin ratio (A/G ratio), aspartate aminotransferase (AST), alanine aminotransferase (ALT) and lactate dehydrogenase (LDH) showed significant differences (p&lt;0.05) among the treatment diets. Similarly, serum immunological parameters such as alternative complement pathway and nitroblue tetrazolium assay showed significantly (p&lt;0.05) higher activities in groups fed with diets containing 0.75 and 1% FOS. Histological observation of post-fed experimental animals revealed that the absorptive surface area of the intestine and glycogen deposition in liver increased in fish fed with FOS supplemented diets. The digestive enzyme activities were significantly (p&lt;0.05) elevated with increasing levels of dietary FOS. The results indicated that 1% FOS supplementation has a beneficial effect on the histology, digestive enzyme activities, biochemical and immunological parameters in seabass juveniles.

Involvement of oligosaccharides and sucrose-related genes on sucrose retention in strawberries from ripening to shelf-life

Abstract Sucrose is a key player in strawberry metabolism. However, the molecular mechanisms underlying sucrose status in strawberries during later ripening stages and postharvest storage remains quite limited. Therefore, we identified members of various gene families encoding key enzymes involved in sucrose metabolism, analyzed their expression profiles and determined the sugar content in strawberries at different ripening stages and postharvest treatments. Three different ripening stages around harvest time, almost red (AR), full red (FR) and dark red (DR) were analyzed, as well as after pre-treatment with high CO2 levels (18 % CO2, 2 d) during low temperature (LT) storage and further shelf-life at 20 °C. The accumulation of sucrose, hexoses, trehalose, myo-inositol, fructo-oligosaccharides (FOS) and raffinose family oligosaccharides (RFOs) was analyzed. Our results indicate that the transition from FR to DR stages was characterized by a prominent accumulation of hexoses, sucrose and a sharp decrease in the levels of FOS. We therefore suggest that FOS, in addition to their protective role in stressful conditions, are also important metabolic signals of the end of ripening process. The highest levels of RFOs was detected in strawberries at LT in air, making them a possible marker of damage, an idea reinforced too by the low RFOs and high myo-inositol quantities found in high CO2 protective treatment. Interestingly, the sucrose accumulation in fully ripe strawberries and in high CO2-treated ones was linked to a significant decrease in the expression of FvVIN2 (vacuolar invertase), an opposite trend to that observed in fruit stored in air. Furthermore, high levels of CO2 prevented both the upregulation of FvSS1 and the sharp increase in the expression of FvCWINV1 observed at low temperature in air. The efficiency of high CO2 pre-treatment on sucrose accumulation was particularly evident during the shelf-life period at 20 °C (SL) after LT storage. Our study provides new insights into how strawberries become sweet by retaining sucrose content. Additionally, our results clearly highlight the need to specify the sugar status at harvest to know the effectiveness of a treatment in maintaining quality attributes.

Growth performance, digestive enzyme activity and immune response of Japanese sea bass, Lateolabrax japonicus fed with fructooligosaccharide

In this experiment, a feeding trial was performed to determine the effects of fructooligosaccharide (FOS) on growth performance, digestive enzyme activity and immune response of Japanese sea bass, Lateolabrax japonicus juveniles (initial weight 38.3 ± 0.5 g), and the fish were examined following feeding with six levels of FOS (0, 0.5, 1, 2, 4 and 6 g/kg) for 28 days. Significant enhancement of weight gain (WG) and specific growth rate (SGR) was found in fish fed 1 g/kg FOS incorporated diets (p < .05), while the feed conversion ratio (FCR) in the 1, 2 g/kg FOS groups reduced significantly compared with the control (p < .05). Besides, the crude lipid in the 4, 6 g/kg FOS groups increased significantly compared with the control (p < .05). On the other hand, the erepsin and lipase activities significantly elevated in intestine of fish fed 2 g/kg FOS (p < .05) and the lysozyme activity in serum of fish fed 2 g/kg FOS were significantly higher than that in the control (p < .05). Moreover, the alkaline phosphatase activities in serum of fish fed 0.5, 1, 2 g/kg FOS were significantly higher than in control (p < .05). Regression analysis showed that the relationships between dietary FOS levels and either SGR, FCR, erepsin or lysozyme activities were best expressed by regression equations, and the optimal inclusion levels are 1.37, 1.80, 3.06, 3.11, 1.93 and 1.80 g/kg for SGR, FCR, erepsin, lipase, lysozyme and total superoxide dismutase activities, respectively. Overall, this study revealed that FOS incorporated diets could beneficial for L. japonicus culture in terms of increasing the growth, digestion and immune activities. Under the present experimental condition, the optimal supplementary level of FOS in the diet of L. japonicus is 1–3 g/kg.

Protective effects of the fructooligosaccharide on the growth performance, hematology, immunology indicators and survival of tambaqui (Colossoma macropomum, Characiformes: Serrasalmidae) infected by Aeromonas hydrophila

Prebiotics are nutraceuticals that can be effective in therapeutic treatments by stimulating the immune system of fish. So, they contribute to reducing the use of antibiotics and synthetic drugs which are harmful to aquatic biota, fish health and human. The main goal of this study was to evaluate the potential effect of fructooligosaccharide (FOS) on zootechnical performance, blood immunology, phagocytic activity of white blood cells and survival of juveniles of Colossoma macropomum infected by Aeromonas hydrophila. The trials were composed of five diet levels of FOS (0; 0.1; 0.5; 1.0 and 2.0%), in triplicates. The experiments extended over 63 days, 45 days for the zoothecnical performance experiment and plus 18 days for the A. hydrophila challenge. An improvement in growth rate, mainly final body mass (BFW), weight gain (WG), feed efficiency (FE) and specific growth rate in animals fed 0.1% and 0.5% FOS supplemented diet was observed. An increase in circulating white blood cells (WBC), among them, a special granulocytic cell (PAS-GL+) in animals fed FOS was also observed. The percentage of phagocytosis was higher in animals fed 0.5; 1 and 2% FOS. Consequently, after experimental infection, a higher survival of animals feeding diets containing FOS was observed, in particular those feeding 0.5% FOS supplemented diet. These results show that the addition of FOS in diets for C. macropomum at concentrations of 0.1 and 0.5% has important beneficial effects. Therefore, it is concluded that FOS can be used to promote growth and improve the healthiness of tambaqui, an important commercial Amazonian fish raised worldwide.

Dietary fructooligosaccharide can mitigate the negative effects of immunity on Chinese mitten crab fed a high level of plant protein diet

An 8-week feeding trial was carried out under controlled condition to evaluate the effect of dietary fructooligosaccharide (FOS) on growth performance, whole body composition, antioxidant status and immunity of crabs fed high levels of plant protein diets. Thus, six experimental diets were formulated (designated as F0P50, F0P60, F0P70, F0.2P50, F0.2P60 and F0.2P70), which contain two FOS levels (0 or 0.2%) and three plant protein levels (50, 60, or 70%) according to a 2 × 3 factorial design. The results showed that weight gain increased significantly as dietary plant protein level decreased from 70% to 50%. At 50% plant protein level, the addition of 0.2% FOS can significantly elevate weight gain (WG) (P < 0.05). The highest value in survival rate was observed in crabs fed F0.2P50 and F0.2P60 diet. Crabs fed F0.2P50 diet showed significantly higher crude protein content (P < 0.05) compared with those in other groups, but there were no significant differences in the contents of moisture, crude lipid and ash among all groups (P > 0.05). Catalase (CAT) activity in crabs fed F0.2P50 increased significantly (P < 0.05) compared with crabs fed F0P60, F0P70, F0.2P60 and F0.2P70, but malondialdehyde (MDA) concentrations decreased significantly (P < 0.05). Meanwhile, nitric oxide (NO) concentration, acid phosphatase (ACP) and alkaline phosphatase (AKP) activities of crabs fed 0.2% FOS diets increased significantly (P < 0.05) compared with crabs fed 0% FOS diets. The expressions of prophenoloxidase (propo) was significantly (P < 0.05) affected only by dietary plant protein levels with the highest values observed in 50% plant protein diet, whereas the opposite was true for Myeloid differentiation factor 88 (myd88). The mRNA expressions of mitochondrial manganese superoxide dismutase (mtmnsod), lipopolysaccharide-induced TNF-α factor (litaf) and toll like receptors (tlrs) were significantly affected (P < 0.05) by both FOS and plant protein levels. The cytosolic manganese superoxide dismutase (cytmnsod) mRNA expressions in F0.2P50 and F0.2P60 groups were significantly higher than those in F0P70 and F0.2P70 groups. The results in this study indicated that supplementation with 0.2% FOS can enhance growth performance in crabs fed lower plant protein diets and as well improve immunity in those fed with higher plant protein diets.

Optimization of enzymatic treatment to produce yacon juice clarified by microfiltration with high levels of chlorogenic acid and fructooligosaccharides

Response surface methodology (RSM) was employed for the analysis of the effects of the simultaneous enzymatic treatment using pectinolytic and cellulolytic enzyme at different concentrations, agitation, and temperature, on 13 physical and chemical characteristics of yacon pulp. After microfiltration, the characteristics of permeate flow and turbidity were also evaluated. The results indicated that the enzymatic process has been successfully employed, and the recommended conditions treatments were: enzyme concentration of 500 mg/L of Pectinex® Ultra SP-L and Celluclast® 1.5 L, at 45 °C, and 175 rpm, during 120 min. In this optimized conditions, the permeate flow was almost 40% higher than the control A (without enzymatic treatment). As results, a limpid material with high levels of fructooligosaccharides and chlorogenic acid were obtained. The use of his clarified yacon juice in ready to drink formulations and as food ingredient for other products development is subject of further studies. Practical applications Yacon is rich in bioactive compounds, such as chlorogenic acid (CGA) and fructooligosaccharides (FOS), which present a positive relationship with human healthy. The clarified yacon is a versatile product, which could be used in ready to drink formulations or as food ingredient for other products. However, to obtain this microfiltered product, the bioactive compounds could be negatively affected by the process. In this sense, this work discussed the influences of the main conditions to produce clarified yacon, optimizing this condition and producing a clarified yacon juice high levels of CGA and FOS. The end-product may have potential use for food industries, especially due to the prebiotic properties.

Evaluation of nutritional and chemical composition of yacon syrup using 1H NMR and UPLC-ESI-Q-TOF-MSE

A complete characterization of yacon syrup was performed by analytical techniques, including NMR and UPLC-QTOF-MSE. The effect of the different stages of yacon syrup production on fructooligosaccharides (FOS) and chlorogenic acid (CGA) contents were also evaluated. As a result, in addition to higher levels of FOS and CGA, some mineral elements, such as K, Ca and P, and essential amino acids, such as tryptophan, valine, and threonine, were determined in yacon syrup. Twenty-five compounds were putatively identified, and the main compounds were phenolics derived from quinic and trans-cinnamic acids. Considering the different stages of yacon syrup production, the results indicate that the contents of FOS and CGA were maintained in the pulping, enzymatic maceration and microfiltration, leading to a concentration of these components in the last stage of processing (vacuum concentration). These results will be used to fortify this innovative and promising product in the area of functional foods.

Effects of dietary fructooligosaccharide on the growth, antioxidants, immunity and disease resistance of Chinese mitten crab

This study aimed to investigate the effects of dietary fructooligosaccharide (FOS) on the growth, antioxidant capability, immune response and disease resistance of Chinese mitten crab Eriocheir sinensis. Groups of crab (17.74±0.39g) were distributed into 18 cement pools (33 crabs per pool) with replicates and fed experimental diets supplemented with FOS at 0, 0.5, 1.0, 1.5, 2.0 and 2.5g/kg (designated as control, TF1, TF2, TF3, TF4 and TF5, respectively). After 60days of feeding trial, crabs were challenged by Aeromonas hydrophila and the survival was recorded for the next 96h. The results indicated that crabs fed TF4 had significantly higher weight gain (WG) than crabs fed control diet, whereas WG decreased with FOS level increasing to 2.5g/kg. There was no significant difference (P>0.05) in SGR among all experimental groups. Catalase (CAT) and superoxide dismutase (SOD) activities in crabs fed TF4 diet were significantly higher than those in control group, while malondialdehyde (MDA) concentrations in crabs fed TF4 diet were significantly lower than that in control group. Crabs fed TF4 diet showed significantly higher alkaline phosphatase (AKP) activity compared to the control group. There was a trend that acid phosphatase (ACP) activity was elevated with FOS levels increasing up to 2.0g/kg and decreased subsequently, and crabs fed TF4 diet showed significantly higher ACP activity compared to the control group. Supplementation of 2.0g/kg FOS up-regulated the mRNA expression of interleukin-2 enhancer binding factor 2 (ILF2) and peroxinectin (PX), and down-regulated the mRNA expression of lipopolysaccharide-induced TNF-α factor (LITAF). Bifidobacteriales abundance in the digestive tract increased significantly with dietary FOS levels increasing from 1.5 to 2.5g/kg. Crabs fed TF4 showed significantly higher Bacteroides abundance compare to the other groups. After Aeromonas hydrophila challenge, the highest relative percent survival (25.00%) was observed in crabs fed TF4 diet, which was significantly higher than that in control group. Taken together, 2.0g/kg FOS supplementation might be effective in improving growth performance, antioxidant capability, immune response and disease resistance of Chinese mitten crab.

Water relations, short-chain oligosaccharides and rheological properties in lettuces subjected to limited water supply and low temperature stress

Abstract Reducing water consumption and increasing the quality of vegetables is a particularly high priority in agricultural production. Thus, we set out to analyze the effect of restricting the water supply on water relations, rheological properties, and the accumulation of solutes and protective fructooligosaccharides (FOS) and raffinose family compounds (RFOs) in lettuces grown under controlled greenhouse conditions. In addition, we analyzed whether water restriction can prevent senescence-related changes and overcome the stress imposed by subsequent exposure to low temperature. Lettuces var. Maravilla de Verano were grown under three different water supply regimes, well-watered (WW), moderate water deficit (MWD) and severe water deficit (SWD). Our results indicate that accumulated transpiration (AT) was higher in WW plants than in lettuces subjected to water deficit. The relative water content (RWC) was significantly influenced by a restricted water supply but not by additional low temperature stress. Water deficit caused a significant decrease in the amount of unfreezable water (Uw), determined calorimetrically, in association with a significant decrease in total water content (T W ). After the additional low temperature stress, there was no further drop in Tw, although a significant decrease in Uw was evident, mainly in SWD lettuces. A moderate water deficit enhanced nystose and kestopentaose accumulation. After imposing low temperature stress, MWD lettuces had a lower apparent viscosity, concomitant with an increase in firmness, fewer senescence-related changes and a sharp increase in raffinose. We conclude that moderate water limitation, improving the endogenous levels of FOS and reducing the cleavage of wall polysaccharides backbones, thus reducing viscosity and increasing firmness, could be useful to retain water inside cells, avoiding quality loss and increasing the capacity of the lettuce to resist low non-freezing temperatures.

Evaluation of oligosaccharide profiles in selected cooked tubers and roots subjected to in vitro digestion

The influence of the preparation method and the effect of in vitro digestion on the fructo-oligosaccharides (FOS) and malto-oligosaccharides (MALTOS) of sweet potato (Ipomoea batatas Lam), mandioquinha (Arracacia xanthorrhiza), white yam (Dioscorea alata L.), cassava (Manihot esculenta Crantz), and taro (Colocasia esculenta) were evaluated. Tubers/roots were cooked in two ways: whole/unpeeled and peeled/in cubes. In vitro digestion was performed on whole/unpeeled cooked vegetables. An oligosaccharide analysis was carried out by HPAE-PAD. The largest amounts of oligosaccharides were found in the whole/unpeeled cooked tubers/roots. Sweet potato showed the highest content of FOS (29.08 ± 1.60 mg/100 g) and the highest concentrations of MALTOS were observed in white yam (113.70 ± 3.41 mg/100 g). In vitro digestion promoted an increase in maltotriose in all tubers/roots. Sweet potato FOS were not changed by digestion. However, in mandioquinha, white yam, and cassava, FOS levels were higher after digestion. The increase in MALTOS after in vitro digestion may be associated with both the hydrolysis of oligosaccharides with a higher degree of polymerization and starch. FOS contents increased after digestion possibly by hydrolysis of inulin or release from the food matrix. Sweet potato, cassava, and white yams can contribute to an increased intake of prebiotics.

Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough

The baking quality of frozen doughs containing different levels of fructo-oligosaccharides (FO) or isomalto-oligosaccharides (IMO) (3–9%, w/w flour), and stored for 0–8weeks at −18°C, was examined. The addition of FO or IMO increased the proof volume of the dough and the loaf volume of bread prepared from frozen dough. A 6% addition of FO or IMO was optimum, giving the highest proof volume and bread loaf volume, but a higher concentration than 6% induced low baking quality including lower proof volume and bread loaf volume. The bread crumb was moister and softer after the addition of FO or IMO before, and even after, frozen storage. Darker crumb colour was observed in the bread after the addition of FO or IMO. The oligosaccharides added to the frozen dough were effective in improving the quality of bread made from frozen dough, except for resulting in a darker bread crumb.

Effect of dietary fructooligosaccharide supplementation on feed utilization and growth performance of Nile tilapia (Oreochromis niloticus) fingerlings

The present study was conducted to investigate the effect of prebiotic fructooligosaccharide (FOS) on the feed utilization and growth performance of Nile tilapia fingerlings through evaluation the digestive enzymes activities and histological feature of the intestine. Fish were distributed into four groups in well prepared fiberglass tanks and were fed on basal diet without additive (control), 1%, 2%, and 3% FOS for 8 weeks. Results showed that the final weight, weight gain and the specific growth rate were significantly increased with 2% dietary FOS with lower feed conversion ratio compared to the control group. Digestive enzymes activities showed no significant effect (P > 0.05) of dietary FOS on intestinal amylase and lipase activities. While, protease activity was significantly higher (P < 0.05) especially in group fed 2 % (22.7 ± 2.28 U) dietary FOS compared to the other treated and control groups. Histological examination of the mid-intestine revealed significant increase of villi length and number of mucous cells with increased dietary FOS levels (P < 0.05) especially in groups fed 2 and 3% FOS. In conclusion, FOS supplemented diets could improve intestinal enzymes activities, absorptive ability, and histological feature of intestinal villi and consequently increase the feed utilization and growth performance of Nile tilapia fingerlings.